Goat cheese produced by the cheesemakers of northeastern Piedmont, after aging in underground cellars for a minimum period of 45 days.
A thin crust and light characterize its delicate appearance, typical of good table cheese, simple in form but of great substance.
Excellent with the red wines of Piedmont.
Aspect and texture: cylindrical, soft dough
Taste: delicate and fragrant, with a hint of soft goat
Serving suggestions: Red wines, lagers. Orange jam, jam pumpkin, and ginger. Fresh fruit, nut bread or grapes
Milk: pasteurized goat
Ripening: 45 days
Production period: depending on the seasonal availability of goat milk